Spicy Chickpea Stew (Printable)

Tender chickpeas simmered with aromatic spices, vegetables, and tomatoes for a warming, plant-based bowl of comfort.

# What You Need:

→ Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 2 tablespoons tomato paste

→ Spices and Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes
15 - 1/2 teaspoon ground cinnamon
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste

→ Finishing Touches

18 - Juice of 1/2 lemon
19 - 2 tablespoons chopped fresh cilantro or parsley

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic, diced carrots, and diced red bell pepper. Sauté for 3 to 4 minutes.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook while stirring for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, drained chickpeas, vegetable broth, and bay leaf. Bring to a boil.
05 - Reduce heat, cover with lid, and simmer for 25 minutes while stirring occasionally.
06 - Remove lid, season with salt and black pepper, and simmer uncovered for an additional 5 minutes to thicken.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as needed.
08 - Serve hot with crusty bread or over rice if desired.

# Expert Suggestions:

01 -
  • The spices work together like a quiet conversation—nothing shouts, but everything belongs.
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore.
  • Leftovers taste even better the next day, so you're basically getting two great meals out of one pot.
02 -
  • Don't skip the blooming step with the spices—it's what separates this from tasting like canned soup and transforms it into something restaurant-quality.
  • Lemon juice at the very end is non-negotiable; it's the difference between good and unforgettable, so taste as you go.
03 -
  • If your stew ends up too thin after simmering, leave the lid off for the last ten minutes instead of five to let more liquid evaporate.
  • Toast your spices in a dry pan for thirty seconds before adding oil if you really want to amplify their flavor—it's a small move that makes a noticeable difference.
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